Fresh Spring Feast
Prime dining with savory springtime sides. | 8-10 Servings
You might be familiar with “April showers bring May flowers,” but here at HelloFresh we like to say, “springtime feasts bring friends to eat!” Gather all the people you love to welcome the warmer weather with a delicious seasonal feast. To start, roast a prime rib to perfection and serve it with a creamy horseradish aioli. To take the menu up a notch, whip up a squash and asparagus medley tossed with lemon-herb crème fraîche, creamy baked potatoes au gratin, and fluffy Parker House rolls. No feast is complete without dessert, so you’ll cap this meal off with delicate, sweet French macarons.
Nutrition values for one of potatoes au gratin is as follows: Calories 160, Total Fat 9g, Sat. Fat 6g, Cholest. 35mg, Sodium 310mg, Total Carb. 16g, Fiber 1g, Sugar 0g, Protein 4 g.
Nutrition values for one of parker house roll is as follows: Calories 130, Total Fat 3g, Sat. Fat 2g, Cholest. 20mg, Sodium 210mg, Total Carb. 22g, Fiber 1g, Sugar 4g, Protein 4 g.
Nutrition values for 1/4 bundle serving of garden herb asparagus and yellow squash is as follows: Calories 100, Total Fat 5g, Sat. Fat 2.5g, Cholest. 15mg, Sodium 25mg, Total Carb. 13g, Fiber 4g, Sugar 6g, Protein 4 g.
Nutrition values for three of macarons is as follows: Calories 160, Total Fat 8g, Sat. Fat 2.5g, Cholest. 5mg, Sodium 30mg, Total Carb. 18g, Fiber 1g, Sugar 17g, Protein 4 g.
Nutrition values for 1/8 bundle serving of prime rib with creamy horseradish aioli is as follows: Calories 110, Total Fat 9g, Sat. Fat 2.5g, Cholest. 20mg, Sodium 200mg, Total Carb. 2g, Fiber 0g, Sugar 1g, Protein 2 g.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Potatoes Au Gratin
(Contains Eggs, Milk)
Parker House Rolls
(Contains Eggs, Milk, Soy, Wheat)
Spicy Horseradish Paste
(Contains Eggs, Milk, Soy, Tree Nuts)
Not included in your delivery
About 1 hour before you’re ready to cook, remove prime rib from packaging; place on a baking sheet (larger side down) and allow to come to room temperature.
- Adjust rack to middle position and preheat oven to 275 degrees.
- Tent prime rib loosely with foil. Roast on middle rack until cooked to desired doneness, 1½-2 hours. Transfer to a cutting board to rest, covered, while squash and asparagus medley and potatoes au gratin roast.
- Once prime rib has rested, slice and transfer to a serving platter. In a small bowl, combine mayonnaise, 1 tsp sugar, and as much horseradish paste as you like. Season with pepper.
- increase the oven temperature to 425 degrees.
Squash & Asparagus Medley with Lemon-Herb Crème Fraîche
- Trim and discard bottom 1 inch from asparagus. Trim, peel, and cut squash lengthwise into sticks (like fries–ours were 3 inches long and ⅓-inch thick). Thinly slice half the lemon into rounds; halve remaining lemon.
- In a medium bowl, toss asparagus, squash, and lemon rounds with a drizzle of olive oil and 1 teaspoon Ranch Seasoning; season with salt and pepper. Spread out in an even layer on a baking sheet and roast on middle rack until tender and lightly browned, 10-12 minutes. Transfer to a plate and tent with foil to keep warm.
- Meanwhile, combine crème fraîche, ¼ teaspoon Ranch Seasoning, and a squeeze of lemon juice.
Potatoes au Gratin
- Reduce the temperature to 350°F. Remove from packaging, place product on a parchment-lined baking sheet spaced 1” apart. Bake on middle rack until warmed through, 25-30 minutes.
- If desired, place rolls on a second baking sheet. After potatoes have baked 17 minutes, bake rolls on top rack until warmed, 8-10 minutes.
- Drizzle veggies with lemon-herb crème fraîche and serve prime rib with creamy horseradish aioli on the side.